GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

Gluten-Free Impossibly Easy Pumpkin Pie image

Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick™ gluten free mix
1/2 cup sugar
3/4 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g